Chicken Pesto Sandwich with Mozzarella and Tomato
Seared chicken cutlets layered with pesto, fresh mozzarella and tomato on toasted ciabatta rolls.
Equipment
- Large skillet
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts about 2 medium
- 1 tbsp Italian seasoning
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- 1 tbsp avocado oil
- 4 ciabatta rolls sliced in half horizontally
- 4 tbsp mayonnaise optional
- ⅓ cup basil pesto
- 6 oz fresh mozzarella sliced
- 2 Roma tomatoes sliced
Instructions
Cooking
- Slice the chicken. Cut each breast horizontally into 2 cutlets and pound thick spots to 1/2 inch.
- Season. Sprinkle both sides with the Italian seasoning, salt and pepper.
- Sear. Cook in the hot oil over medium high heat for 3 to 5 minutes per side until golden and 165 degrees F.
- Rest. Move the cutlets to a plate for 2 minutes.
- Toast the rolls. Place the roll halves cut side down in the skillet for 1 to 2 minutes until golden.
- Build. Spread mayonnaise and pesto on the rolls, then layer the chicken, mozzarella and tomato.
Notes
Substitutions: Use focaccia or a baguette for the rolls, and provolone for the mozzarella.
Tips: Pound the cutlets evenly and toast the bread so the sandwich stays crisp.
Storage: Refrigerate the cooked chicken for 3 to 4 days and assemble fresh sandwiches.